Crispy Snowflake Dumplings
These crispy skirt vegan dumplings are panfried to perfection and can be made in just 10 minutes. Paired with 2 delicious dipping sauces for the ultimate bite!
Servings: 4
Ingredients
Crispy Dumplings
- 8-10 frozen dumplings
- 1/3 cup water
- 2 tsp corn starch
- 1/4 tsp salt
- olive oil for panfrying
Chili Oil Dipping Sauce
- 2 tsp chili flakes
- 1 tsp toasted sesame seeds
- 1/2 tsp five spice
- 2 tsp spring onions
- 1.5 tbsp sesame oil
- 1.5 tbsp light soy sauce
- 1 tbsp rice wine vinegar
- pinch hing
Coriander Dipping Sauce
- 1/2 tsp freshly minced ginger
- 2 tbsp light soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp chopped coriander
- 1 tbsp spring onions
- 1 small green chili
Instructions
- In a small bowl, whisk together cornstarch, water, and salt until smooth.
- Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
- Arrange the dumplings in the skillet, flat side down, ensuring they do not touch. Fry for 4-5 minutes until the bottoms are golden brown.
- Pour the batter into the skillet around the dumplings, ensuring it spreads evenly but doesn’t cover the tops of the dumplings.
- Cover the skillet with a lid and reduce heat to medium-low. Cook for 5 minutes, allowing the batter to set and crisp up while the dumplings cook through.
- Once the skirt is golden and crispy, remove the lid and cook for an additional 1-2 minutes to let the steam escape and the bottom crisp further (if it hasn't already).
- While the dumplings are cooking, you can make the dipping sauces - for the chili oil dipping sauce, add chili flakes, five spice, toasted sesame seeds. Pour over hot sesame oil and let it sizzle. Then add light soy sauce, rice wine vinegar and mix well.
- For the coriander dipping sauce, mix all ingredients together and give them a good whisk.
- Cover the pan with a plate and flip them over gently. Break apart the skirt or serve them as is with the dipping sauces and garnish with spring onions. Enjoy!